Classic American Cobb Salad

In a small bowl, whisk together finely minced ¹/₂ clove Garlic, ¹/₂ tbsp Balsamic vinegar, 1 tsp Dijon Mustard, ¹/₄ tbsp Honey, 1 tbsp Olive oil extra virgin, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder until emulsified into a smooth dressing.

Season the 75 gr Chicken Fillet evenly on both sides with the remaining ¹/₄ tbsp Olive oil extra virgin, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder.

Place the 1 piece Eggs size M into a small saucepan of gently boiling water, cook for 9 minutes until hard-boiled, then cool in ice-cold water, peel, and cut into quarters.

Cut the 25 gr Bacon Slice into small lardons and fry in a dry skillet over medium heat for 5 to 6 minutes until crisp and golden brown, then drain on paper towels.

In the same skillet, cook the seasoned chicken fillet over medium heat for 6 to 7 minutes per side until nicely browned and cooked through to 74°C (165°F).

Transfer the chicken to a clean board, let it rest for 5 minutes, and then slice it into bite-sized strips.

Arrange the 50 gr Lettuce across a wide platter to form an even bed for the toppings.

Arrange the sliced chicken, quartered eggs, crispy bacon, halved 50 gr Cherry Tomatoes, diced ¹/₂ piece Avocado, and crumbled 20 gr Blue Cheese in separate parallel rows over the greens, then sprinkle with the finely chopped 10 gr Spring Onion.

Drizzle a portion of the prepared dressing over the assembled salad rows and serve immediately with the remaining dressing on the side.